Classic Homestyle Sticky Toffee Pudding!
Now it's February I thought that everybody might want a little pick-me-up from the appalling weather and overall lack of happiness which comes with it. Also, I am very busy and needed a pudding for a family gathering tonight. This pudding is the definition of comfort food with a moorish creamy sauce and dense sticky sponge which would be appropriate for and self pitying sad person who wants a reason to be unhealthy. On a completely different note you could replace black treacle with golden syrup and light muscovado sugar with dark muscovado sugar if you dont have any as this will give the same effect.
Ingredients
For the Pudding
100g butter-softened
175g light muscovado sugar
225g self-raising flour
1tsp baking powder
1tsp bicarbonate of soda
3tbsp black treacle
2 eggs
275ml milk
For the Toffee Sauce
100g butter
125g light muscovado sugar
1tbsp black treacle
300ml pouring double cream
1tsp vanilla extract
Method
Grease a 1.75ltr (3 pint) wide based oven proof dish. Preheat the oven to 180C/160fan/gas 4.
Measure all of the ingredients into a large bowl except the milk and beat to combine. Gradually pour in the milk and whisk until smooth, expect the mix to look curdled.
Pour the batter into the dish and bake for 35-40 minutes until well risen and springy.
Make the sauce by heating all of the ingredients in a pan on a low heat until the butter has melted and the sugar has dissolved then bring to the boil for a few minutes and stir until thickened.
To serve, pour half of the sauce over the pudding and serve the rest in a jug on the side. Serve with cream or ice cream.
On a completely separate note I have started a paper round and am looking for a quick breakfast. I have decided that breakfast bars are the way to go. If anybody has any good breakfast bar recipes please send them to me via the contact me page or facebook messenger.Thanks,
The Food Kid.